Motoyaki is a dish of seafood in a oyster shell. It's topped with a mayonnaise sauce and baked.
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Inarizushi
An aburaage pocket filled with sushi rice. Named for the goddess Inari because her fox messengers like aburaage.
Kamaboko
Loaves of Japanese fish
sausage made from pureed white fish, often from unpopular types of fish.
Kamaboko aren't nearly so bad as they sound and are a popular
topping for noodle dishes. Although they look like a modern invention,
they have been produced in Japan since the 14th century.
Katsuo Tataki
Tataki is a Japanese
cooking method that sears meat or fish very briefly over a hot flame.
The result is crispy on the outside and raw in the middle. The dish is
then marinated in vinegar and thinly sliced. Katsuo Tataki is perhaps
the best known tataki dish made with skipjack tuna.
Tamago Kake Gohan
A simple breakfast of raw
egg on rice. Traditionally eaten in difficult economic times, now it's
usually enjoyed for its taste.
Okinawa Soba
Okinawa Soba are thick wheat noodles in a broth of kombu, katsuobushi flakes
and pork. Soba means buckwheat in Japanese but Okinawa Soba contains
no buckwheat. The government tried to force Okinawa to drop the name
on Okinawa Soba products after the reunification of Okinawa and Japan
in the 1970s. Okinawa resisted and the government eventually backed
down. Okinawa Soba is similar to ramen but with thicker noodles.
